Tekka Spicy Tuna* Recipe

Prepare tuna

Keep tuna very cold. Using a sharp knife, finely dice or mince the sushi-grade tuna into small uniform pieces (about 1/8 inch). Transfer to a chilled mixing bowl.

Make spicy mixture

In a small bowl, whisk together Japanese mayonnaise, sriracha, sesame oil, soy sauce, salt, and black pepper until smooth. Taste and adjust heat by adding more sriracha if desired.

Add the mayo-sriracha mixture to the diced tuna and fold gently until evenly coated. Stir in thinly sliced green onion, toasted sesame seeds, and (if using) tobiko/masago. Refrigerate the filling, covered, for 10–15 minutes to let flavors meld, keeping it cold until assembly.

Season rice

If your cooked sushi rice is still warm, transfer to a shallow bowl or hangiri. Sprinkle the rice vinegar, sugar, and 1/2 tsp salt over the rice. Gently fold with a rice paddle or spatula using cutting and fanning motions until evenly seasoned and slightly glossy. Cool to room temperature (about 10–15 minutes).

Form tekka (hand-pressed style)

This recipe makes 4 tekka (hand-pressed spicy tuna boxes). Lay out 4 pieces of plastic wrap on a work surface. Place one nori sheet shiny side down on a clean board and cut each into two equal rectangular pieces (longwise) if you prefer smaller portions; otherwise use full sheets for larger tekka. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 3/4 cup of seasoned sushi rice and form into a compact rectangle roughly 3 x 1.5 x 1 inch (adjust size to your nori). Place the rice rectangle in the center of the nori piece (or on top of the nori if using full sheet).

Top the rice with a generous spoonful (about 2–3 oz) of the chilled spicy tuna mixture, pressing gently into an even layer about 1/2 inch thick. If using plastic wrap, fold the plastic over to compress and shape a tidy block; remove plastic and trim any uneven edges with a wet knife. Repeat for remaining portions.

Optional: For a nigiri-like tekka, shape rice into small oblongs and press tuna on top; for a maki-style roll, place the tuna on the rice and roll tightly using a bamboo mat.

Transfer finished tekka pieces to a serving plate. Sprinkle with additional toasted sesame seeds, a pinch of shichimi togarashi if using, and scatter tempura flakes or panko on top for crunch. Garnish with scallion curls or microgreens.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Storage: Keep leftover tuna filling refrigerated and consume within 24 hours. Do not store dressed tuna with mayonnaise for more than one day to preserve freshness.